Creamed Soup Bread Bowl Dough - Toastmaster 1148X Use And Care Manual

eggs room temperature plus
enough water 80°F/27°C to equal
oil
honey
dry milk
salt
bread flour
whole wheat flour
rye flour
caraway seeds
dehydrated onions
active dry yeast
Program
Note: Any 2 pound bread or dough recipe may be used; mix on dough program.
Method
1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth
round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done. Allow to cool completely on a wire
rack.
4. With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving
a shell of 1/2 inch on both sides and bottom.
5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the bread
bowl too easily.) Cut removed bread into 1 inch pieces and serve with soup.

CREAMED SOUP BREAD BOWL DOUGH

4 bowls
2
1 cup + 5 TBL
2 TBL
1/4 cup
3 TBL
2 tsp
2 1/4 cups
1 cup
1 cup
3 TBL
1/4 cup
2 3/4 tsp
Dough
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